Description
These Vegan Russian Tea Cakes are a plant-based twist on a beloved classic—light, buttery, nutty cookies that melt in your mouth. Rolled in fluffy powdered sugar and packed with almond and vanilla flavors, they’re the perfect treat for the holidays, cozy afternoons, or cookie swaps. Whether you’re looking for a quick dessert, an easy vegan cookie, or just fun food ideas to share, this is a must-bake recipe. A standout among breakfast ideas or holiday dessert trays, they also double as a thoughtful, homemade gift.
Ingredients
1 cup vegan butter
0.5 cup powdered sugar
2 teaspoons vanilla extract
2.25 cups all-purpose flour
0.5 teaspoon salt
0.75 cup almond flour or finely ground pecans/walnuts
1 cup powdered sugar (for rolling)
Instructions
1. Cream the vegan butter and powdered sugar in a bowl until light and fluffy.
2. Add vanilla extract and almond flour (or ground nuts) to the mix.
3. Stir in all-purpose flour and salt until a soft dough forms.
4. Chill the dough in the fridge for 30 minutes.
5. Preheat oven to 350°F. Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
6. Bake for 12–14 minutes until bottoms are golden.
7. While warm, roll cookies in powdered sugar. Let cool and roll again for extra coating.
Notes
For the best texture, use almond flour or very finely ground nuts.
Chill the dough to prevent excess spreading and to intensify the flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: easy recipe, vegan cookies, snowball cookies, quick dessert, food ideas